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Peanut Crunch Salad Recipe

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★★★★★

4.5 from 74 reviews

A vibrant and nutritious Peanut Crunch Salad featuring quinoa, edamame, red cabbage, kale, and carrots tossed in a creamy peanut butter dressing. This salad offers a refreshing combination of crunchy textures and bold flavors, perfect as a wholesome lunch or light dinner.

Ingredients

Scale

Salad Ingredients

  • 1/2 cup uncooked quinoa
  • 1 pound frozen edamame (not in the shell) (16 ounces)
  • 1 1/2 cups shredded red cabbage
  • 2 cups finely chopped kale
  • 2 large carrots, grated
  • 1/4 cup chopped scallions
  • 1/2 cup chopped cilantro
  • 1 cup chopped roasted cashews (can substitute with peanuts)
  • Optional: crispy wonton strips

Dressing Ingredients

  • 3 tablespoons natural creamy peanut butter (preferably unsalted)
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey (maple syrup for vegan option)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons low sodium soy sauce or tamari
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 2 teaspoons sriracha (optional, omit if you prefer no spice)
  • 2–4 tablespoons water to thin dressing

Instructions

  1. Cook Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Add it to a pot with 1 cup of water and bring to a boil. Reduce the heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes. Remove from heat and let it cool.
  2. Steam Edamame: While the quinoa cooks, place the frozen edamame in a microwave-safe bowl with 1/2 cup of water. Cover and microwave on high for 5-7 minutes until heated through. Alternatively, steam edamame in a steamer basket on the stove for the same duration. Drain and allow to cool.
  3. Prepare Vegetables: Shred the red cabbage using a mandoline or knife. Finely chop the kale and herbs including scallions and cilantro. Grate the carrots. Set aside all prepared vegetables.
  4. Cool Quinoa and Edamame: Once cooked, allow both the quinoa and edamame to cool completely, about 10 minutes, to prevent the salad from wilting and to enhance flavor blending.
  5. Make Dressing: In a shaker bottle, mason jar, or bowl, combine peanut butter, rice vinegar, honey (or maple syrup), toasted sesame oil, soy sauce or tamari, grated ginger, minced garlic, and sriracha if using. Whisk or shake vigorously until smooth and creamy. Add 2-4 tablespoons of water as needed to reach desired consistency. Adjust seasoning by tasting.
  6. Assemble Salad: In a large mixing bowl, combine the cooled quinoa, edamame, shredded cabbage, kale, grated carrots, scallions, and cilantro. Pour the prepared dressing over the salad.
  7. Toss and Serve: Mix the salad thoroughly to coat all ingredients with the dressing evenly. Garnish with chopped roasted cashews and a sprinkle of red pepper flakes if desired. Optionally top with crispy wonton strips for extra crunch. Serve immediately or chilled.

Notes

  • For a vegan version, substitute honey with maple syrup and use tamari instead of soy sauce if gluten-free is desired.
  • Cooling the quinoa and edamame before mixing helps keep the greens crisp and the flavors well balanced.
  • Add crispy wonton strips just before serving to maintain their crunchiness.
  • Adjust sriracha quantity to control spice level according to preference.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.

Keywords: Peanut Crunch Salad, quinoa salad, edamame salad, healthy salad, peanut butter dressing, gluten free salad, vegan salad option, Asian-inspired salad

Find it online: https://biteandenjoy.com/peanut-crunch-salad-recipe/